Leek Galette

Leek Galette
based on…
Leek & Olive Tart, from Fields of Green
Leek & Goat Cheese Galette, from Fields of Green

This recipe is actually a combination of the two I’ve listed. It may sound a bit complicated and take some time the first go-around, but after making it once I think you’ll find it quick and easy and versatile. It’s basically a tasty leek or onion filling that can be varied based on what you have in the fridge, surrounded by a giant free form pie crust.

3-6 leeks, including a bit of the green part
8-10 Nicoise or Kalamaa olives, chopped
butter/olive oil
2/3 cup parmesan
2-3 teaspoons chopped fresh thyme
1 teaspoon minced lemon zest
1/2 cup dry white wine (optional)
1-2 eggs, beaten
1/2 cup cream or crème fraiche
1/4 cup chopped parsley
salt and pepper
1/2 to 1 cup soft goat cheese (about 4 oz)

Thinly slice and wash the leeks. Saute leeks in butter or olive oil for 5-10 min then add thyme and 1/2 cup of water. Stew over medium heat stirring frequently until leeks are tender- about 5-10 min more. .Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coats the leeks and a little liquid remains. Season with salt and pepper. Remove from heat and add olives, parmesan, and lemon zest. Let cool 10 minutes, then stir in all but 1 tablespoon of the beaten egg and most of the parsley.
Preheat the oven to 400. Roll out the dough for one large or six individual galettes. Spread the leek mixture on top, leaving a 2-inch border around the edge. Crumble the cheese over the top then fold the dough over the filling. Brush with reserved egg and bake until the crust is browned, 25-30 minutes. Remove, scatter the remaining parsley over the top, and serve.

Galette Dough
From Vegetarian Cooking for Everyone

2 cups all purpose or whole wheat pastry flour
1/2 teaspoon of salt
1 tablespoon sugar
12 tablespoons cold unsalted butter cut into small pieces
1/3-1/2 cup ice as water as needed

Mix the flour, salt and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment leaving some pea sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 min if the butter feels too soft.
To form a galette, roll it out on a lightly floured surface into a 14-inch irregular circle about 1/8th inch thick. Fold it into quarters and transfer it to the back of a sheet pan or a cookie sheet without sides. Unfold it. It will be larger than the pan.